More southern than barbecue, Fat Alley adds this traditional dish to up the indulgence factor on their menu.

Serves 4

Prep time: 15 minutes

Cook time: 20 minutes

In a shallow dish, whisk 2 cups of flour, salt, and pepper. In another dish, whisk the buttermilk and egg. Season both sides of steaks with salt and pepper. Dredge each steak first in flour mixture, then in egg, and again in flour. Shake off excess and transfer to plate. Pour about a half-inch of vegetable oil in a deep skillet and heat to 330degrees. Fry steaks in batches until golden-brown on both sides, about 6–8 minutes.

When steaks are done, drain excess oil from skillet but leave brown bits on the bottom. Reheat the skillet to medium and add butter. When melted, whisk in the 3 tablespoons of flour until golden, about 2 minutes. Slowly whisk in milk and cook until thick. Season with salt, pepper, and paprika. Pour over steaks and serve.